Recipe: 5 Hour Beef Stew and Pub Stew (using tomato soup and sherry, oven)

Hello loves2cook! Here are 2 recipes that fit your description. I found them in an old collection of recipes from community cookbooks with no sources given. These look like variations of Peg Braken's Stayabed Stew (which doesn't use sherry) from her 1960 I Hate to Cook Book. I posted that recipe below for you to check out. Happy Cooking! - Betsy

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5 HOUR BEEF STEW

2 1/2 lbs. beef stew meat
Bacon fat (or oil)
4 medium potatoes, cut up
3 carrots, cut up
2 stalks celery, cut up
3 onions, coarsely chopped
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1/2 cup sherry
Salt and pepper to taste
1 bay leaf
Water (as needed)

Brown meat lightly in bacon fat in oven-proof pan. Add cut up vegetables.

Mix together (undiluted) soup, wine, and salt and pepper; stir into meat-vegetable mixture. Add bay leaf.

Cover and bake at 250-275 degrees F about 5 hours. (Check after 3 or more hours and add a little water if necessary.) Remove bay leaf.

Makes 5-6 servings
Source: unknown

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PUB STEW

1 1/2 lbs. top quality beef, cut into chunks
1/4 cup margarine
1 (10 3/4 oz.) can condensed tomato soup
1 soup can water
1/2 cup cooking sherry
3 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 rib celery, cut into chunks
4 onions, cut into chunks
2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup minced fresh parsley
2 bay leaves

Preheat oven to 275 degrees F.

In a heavy skillet, brown the beef in the margarine over medium-high heat.

Add the soup, water and sherry and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once or twice. Transfer the mixture to an oven-proof pot.

Cook in the oven, covered, for 5 hours, stirring occasionally if desired.

Makes 4-6 servings
Source: unknown